Description
Rainbow Buddha Bowl is a vibrant and nourishing dish that harmoniously blends colorful vegetables, protein-rich grains, and a creamy tahini dressing for an explosion of flavors. This delightful bowl is perfect for meal prep or impressing guests, all while being visually stunning and packed with nutrients. Dive into this culinary adventure filled with fresh textures and tastes that will brighten your day!
Ingredients
Scale
- 1 cup quinoa
- 1 cup canned chickpeas (drained and rinsed)
- 2 cups fresh spinach
- 1 medium carrot (shredded)
- 1 cup red cabbage (sliced)
- 1 avocado (diced)
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- Salt to taste
- Olive oil for roasting chickpeas
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups water. Bring to a boil, then simmer on low for about 15 minutes until water is absorbed.
- If using canned, drain and rinse well. For roasted chickpeas, preheat oven to 400°F (200°C), toss chickpeas in olive oil with salt and roast for about 20-25 minutes until crispy.
- While quinoa cooks, chop spinach, shred carrots, slice red cabbage, and dice avocado into bite-sized pieces.
- Whisk tahini, lemon juice, maple syrup, salt, and a splash of water in a bowl until smooth; adjust consistency with more water if needed.
- Spoon cooked quinoa into bowls as the base layer. Top with spinach, chickpeas, carrots, red cabbage, and avocado in colorful sections.
- Finish by drizzling dressing over the top and gently toss or leave layered for presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Boiling
- Cuisine: Multi-cuisine
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg